Canned tuna is the protagonist of the Italian summer table: alone, in salads with tomatoes, as a condiment with spaghetti, used as a filling for baked aubergines and zucchini, present in tuna sauces in stuffed tomatoes, in veal with tuna sauce , codified by Artusi at the end of the nineteenth century, and in ten thousand preparations thanks to its versatility in the kitchen and its dietetic characteristics.
The type of canned tuna most consumed is the one in olive oil (63%). Four out of ten tuna consumers prefer the one in EVO oil, while one out of three chooses the natural variant, more appreciated by the under34s and sportsmen (33%).
Practicality and taste are the main parameters for choosing this product. Ease of consumption (64%) is the element most cited by young people; the other reasons for consumption are linked to flavour/taste (51%), versatility (32%), good value for money (25%) and, subsequently, nutritional aspects (20%) and wholesomeness (17 %).
These data are obtained from a survey on Italian consumption conducted by the Ixè Institute for the Nutrition and Wellness Observatory promoted by Nostromo, in collaboration with ANDID, the National Association of Dietitians, which provides scientific support for correct information to the consumer. The initial results show that canned tuna is the most widespread preserved fish product (89%) across the different age groups. The consumption of preserved tuna remains constant for a large part of Italians (75%) and the share of consumers who declare an increase (14%) exceeds that which has reduced their consumption (10%).
55% of those who consume canned tuna do so at least once a week, in 19% of cases even several times a week. The average frequency of consumption is 1,1 times a week, with higher values among the under 55s (a peak of 35 times a week is reached among the 44-1,35 age group).
Fish is always a good alternative to the consumption of meat – underlines ANDID – because it is rich in high biological value proteins, unsaturated fatty acids and omega-3. Omega-3s have a high anti-inflammatory power, useful for all individuals (also to be taken into consideration for athletes), and protective in the prevention of numerous chronic-degenerative pathologies.
The survey carried out shows that the most consumed type is tuna in olive oil, but by choosing tuna in extra virgin olive oil it is possible to add the healthy characteristics of monounsaturated fatty acids (oleic), polyphenols and vitamin E. EVO oil, being an oil of excellent quality, can be used as a condiment for the dish itself, thus avoiding unnecessary waste of product (greater sustainability) and containing the energy value of the meal. You can also opt for a tuna "low in salt" with a salt content equal to 20% of the salt contained in the common canned tuna.
In the purchase of canned tuna, the brand plays a determining role (47%) in particular for the most frequent consumers, the under 24s and individuals with greater spending power. 90% of consumers buy preserved fish products in large-scale distribution (supermarkets and hypermarkets) and 15% also in discount stores. Only one out of ten stocks up on food in the neighborhood.
“Tuna is confirmed as a food that is increasingly popular due to its ease of consumption combined with taste and versatility in the kitchen - underlines Giulia Bizzarri, Marketing Manager of Nostromo Spa. A product with recognized qualities that, over time, has managed to innovate for the better respond to new consumption needs linked to new lifestyles and a greater awareness of its nutritional properties in a balanced diet”.
